THE FOUNDER OF GREEN ST KITCHEN
My journey in the food industry has been like many other chefs. I have travelled with my trade across the globe, working long days, and have found myself the victim of bad eating habits along the way - often not eating proper meals at the right time, drinking way too much coffee and enjoying a few too many alcoholic beverages.
Over time my gut flora and overall health had changed, and I found I was unable to enjoy the foods I once had. I discovered fermented foods and the benefits at the beginning of 2014 and began immersing myself in learning all that I could about good and bad bacteria, the effects certain types of foods can have on the body and overall gut health.
I soon realised that I was not the only person suffering from bad gut health, and when I started producing my own ferments at home, and realising the positive effects it was having on my own health. I decided I wanted to offer others the opportunity to eat a healthy, flavoursome product that packed all these health benefits- this was the start of Green St Kitchen.
WHAT IS WILD FERMENTATION?
Our kimchi and krauts are fermented the wild way, meaning there is no starter culture used to initiate the fermentation process. The ingredients are exactly what is listed on the side of the jar - cabbage, salt, flavoursome ingredients and time.